Margarita Smoked Salmon
- 1 salmon fillet skin intact (bigger is better)
- 2 cups sweet and sour mix
- 1 cup tequila
- 1 cup triple sec
- 1/2 cup kosher salt
- Juice of 6 limes
- Juice of 6 lemons
Combine sweet and sour mix with remaining ingredients. Place fillet in a glass, ceramic or plastic container and pour marinade over. Cover and refrigerate for 3 to 5 hours, turning occasionally.
Remove from marinade and place on a rack to air-dry for 30 minutes before smoking.
Preheat a smoker and place the fish on the center of the rack. Smoke at medium-low (150 to 175 degrees) until the fish is firm and glazed on the outside.
This recipe yields ?? servings.
If you don't own a smoker, you can make one out of an ordinary barbecue kettle. To do so, fire up about 20 briquettes in the 'cue, let them get white hot, and then move them towards the outside of the kettle. Put some real fruit, hickory or mesquite chunks on the coals and let them get started. Open the vents at the bottom and top about 1/4 inch, place the marinated salmon on the center of the grill and cover the grill with the lid. When the smoke dies down, add a few more wood chunks. Fish smoked in this manner is not cured so it needs to be either refrigerated or frozen.